Mini Chicken Pot Pies: Bite-Sized Comfort Food Perfection

 

Introduction: Why You’ll Love These Mini Pot Pies

Mini Chicken Pot Pies are the ultimate handheld comfort food—flaky, buttery crust enveloping a creamy, savory filling packed with tender chicken and veggies. Perfect for parties, weeknight dinners, or meal prep, these individual pies offer all the cozy nostalgia of classic pot pie in an adorable, portion-controlled package. Plus, they’re customizable, freezer-friendly, and a guaranteed crowd-pleaser!

Culinary Techniques & Science

• Flaky Crust: Keeping the butter cold ensures steam pockets form during baking, creating layers.
• Roux-Based Filling: Cooking flour in butter (a roux) thickens the sauce, preventing a watery filling.
• Pre-Cooked Fillings: Sautéing veggies and chicken before baking ensures even cooking and deep flavor.
• Venting the Crust: Cutting slits prevents steam buildup, keeping the crust crisp.

Ingredient List & Substitutions

For the Pie Crust (or use store-bought for convenience)

• 2 ½ cups (300g) all-purpose flour
• 1 tsp salt
• 1 cup (226g) cold unsalted butter, cubed
• 6-8 tbsp ice water

Substitutions:

• Gluten-Free: Use a 1:1 GF flour blend.
• Vegan: Swap butter for cold coconut oil or vegan butter.

For the Filling

• 2 cups cooked chicken, shredded or diced (rotisserie works!)
• 2 tbsp butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup diced carrots
• 1 cup diced potatoes
• ½ cup frozen peas
• ¼ cup (30g) all-purpose flour
• 1 ½ cups (360ml) chicken broth
• ½ cup (120ml) heavy cream (or whole milk)
• 1 tsp thyme
• Salt & pepper to taste

Substitutions:

• Dairy-Free: Use coconut cream and olive oil instead of butter/cream.
• Veggie Swap: Try mushrooms, celery, or corn.

‍ Step-by-Step Instructions

1. Make the Pie Crust (Skip if using store-bought)

1. In a food processor, pulse flour and salt. Add cold butter until pea-sized crumbs form.
2. Drizzle in ice water 1 tbsp at a time until dough comes together.
3. Shape into a disk, wrap in plastic, and chill 30 mins.

2. Prepare the Filling

1. Sauté onions, garlic, carrots, and potatoes in butter until softened (5-7 mins).
2. Stir in flour to coat veggies, then slowly whisk in broth and cream. Simmer until thickened.
3. Add chicken, peas, thyme, salt, and pepper. Cool slightly.

3. Assemble the Pies

1. Roll out dough to ⅛” thickness. Cut circles slightly larger than your muffin tin cups.
2. Press dough into greased muffin tins, leaving overhang. Fill with chicken mixture.
3. Top with another dough circle or lattice. Vent with a slit. Brush with egg wash (1 egg + 1 tbsp water).

4. Bake to Golden Perfection

1. Bake at 375°F (190°C) for 20-25 mins until golden. Cool 5 mins before serving.

⚠️ Troubleshooting Advice

• Soggy Bottom? Pre-bake crust for 5 mins before filling.
• Filling Too Runny? Thicken with a cornstarch slurry (1 tsp cornstarch + 1 tbsp water).
• Crust Too Tough? Don’t overwork the dough—handle it minimally.

Creative Variations

Serving Suggestions

• Pair with a crisp green salad or roasted Brussels sprouts.
• Drizzle with gravy or hot sauce for extra flavor.
• Great for holiday appetizers or kids’ lunchboxes!

✨ Conclusion: Time to Bake & Enjoy!

These Mini Chicken Pot Pies are a foolproof way to delight family and friends. Whether you stick to the classic recipe or experiment with fun twists, each bite delivers warmth and satisfaction. So preheat that oven—your new favorite comfort food awaits!

Tag us on social media with your creations! #MiniPotPieMagic

Enjoyed this recipe? Try my Mini Beef Wellingtons next!